3 leeks, thinly sliced
1½ lr vegetable stock
350g risotto rice
175ml single cream
salt + pepper
freshly grated parmesan, to serve
Melt the butter in a saucepan, add the leeks and cook, stirring occasionally, for 5 minutes. Add 1 tbsp water and simmer for 20 minutes, adding more water if necessary.
Meanwhile bring the stock to the boil in another pan. Stir the rice into the leeks.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
When the rice is tender, stir in the cream and season with salt and pepper to taste. Serve with freshly grated parmesan.
(Taken from Riverford)
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